Creamy Pumpkin Alfredo – Cozy Fall Pasta Comfort

Creamy Pumpkin Alfredo is the perfect cozy fall pasta dish, smooth, velvety, and bursting with seasonal flavor. The rich pumpkin puree blends beautifully with cream, butter, and Parmesan to create a silky sauce that hugs every strand of pasta. This easy 20-minute dinner turns an ordinary weeknight into a warm, comforting meal your family will love.

Why You’ll Love This Recipe

• Fall-inspired flavor: Rich pumpkin and nutmeg bring seasonal warmth.
• Creamy and comforting: Silky sauce made with real pumpkin and cream.
• Quick and easy: Ready in under 25 minutes with simple pantry ingredients.
• Perfect for guests: Elegant yet simple enough for weeknights.
• Customizable: Add chicken, shrimp, or mushrooms for extra heartiness.

Ingredients

• 12 ounces fettuccine or your favorite pasta
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ teaspoon ground nutmeg
• Salt and black pepper, to taste
• 2 tablespoons olive oil (optional, for extra silkiness)
• Fresh parsley or sage, for garnish

Step-by-Step Instructions

1. Cook the pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Make the sauce base: In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add pumpkin and cream: Stir in pumpkin puree and heavy cream. Whisk until smooth and combined.
4. Season: Add Parmesan, nutmeg, salt, and pepper. Stir until the cheese melts and the sauce thickens slightly.
5. Combine with pasta: Add cooked pasta to the skillet and toss to coat evenly. Use reserved pasta water to thin the sauce if needed.
6. Finish and serve: Drizzle with olive oil for extra richness, garnish with parsley or sage, and serve hot.

Tips & Variations

• Add grilled chicken or shrimp for a protein boost.
• Stir in spinach or kale for color and nutrition.
• Replace heavy cream with half-and-half for a lighter version.
• Sprinkle with toasted walnuts or pecans for crunch.
• Use gluten-free pasta to make it allergy-friendly.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm on the stovetop over low heat with a splash of milk or cream to loosen the sauce.
• Freeze: Freeze the sauce separately (without pasta) for up to 2 months. Thaw overnight in the fridge before reheating.

Serving & Pairing Ideas

• Pair with garlic bread or cheesy pull-apart rolls.
• Serve alongside roasted Brussels sprouts, broccoli, or a crisp fall salad.
• For a cozy finish, enjoy with spiced apple cider or sparkling water with lemon.

Frequently Asked Questions

Can I make Pumpkin Alfredo without heavy cream?

Yes. Substitute half-and-half or whole milk for a lighter version. You can also add a spoonful of cream cheese for extra creaminess.

What kind of pumpkin should I use?

Use pure canned pumpkin puree, not pumpkin pie filling. Fresh roasted pumpkin puree also works beautifully.

Can I make this sauce ahead of time?

Absolutely. Prepare the sauce up to two days in advance and refrigerate. Reheat gently, adding a splash of milk before tossing with pasta.

How can I make it vegan?

Replace butter with olive oil, cream with coconut milk, and Parmesan with nutritional yeast for a plant-based version.

Ready to Make It?

This Creamy Pumpkin Alfredo is the ultimate fall comfort dish, rich, cozy, and irresistibly creamy. Save it to your fall recipe board or share it with friends who love seasonal pasta dinners!

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• Golden Pull-Apart Butter Buns – Soft, buttery rolls that pair beautifully with any pasta.
• Sheet Pan Lemon Chicken – Juicy lemon chicken and roasted veggies baked together for an easy, flavorful one-pan meal.

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